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Lamb kofte with beetroot tahini slaw

Name: Lamb kofte with beetroot tahini slaw
Total time: 35 min
Yield: serves 3
Ingredients: hummus, to serve; green salad, to serve; lean lamb mince 300g; red onion 1/2, grated; mint, chopped to make 2 tbsp; chilli flakes 1/2 tsp; ground cumin 1 tsp; lemon 1, zested and juiced; tahini 2 tbsp; fat-free yoghurt 1 tbsp; beetroot 1 large, peeled and cut into matchsticks; celeriac 1/2 (about 150g), peeled and cut into matchsticks; red cabbage 150g, finely shredded

35 minutes
serves 3
Easy

These bitesize minty koftes with nutty beetroot slaw are gluten free and come in at just over 300 calories – a great quick and easy low-cal dinner idea for three

October 28, 2016 at 12:55 pm

*This recipe is gluten-free according to industry standards

Ingredients

hummus to serve
green salad to serve

KOFTE

lean lamb mince 300g
red onion 1/2, grated
mint chopped to make 2 tbsp
chilli flakes 1/2 tsp
ground cumin 1 tsp
lemon 1, zested and juiced

BEETROOT SLAW

tahini 2 tbsp
fat-free yoghurt 1 tbsp
beetroot 1 large, peeled and cut into matchsticks
celeriac 1/2 (about 150g), peeled and cut into matchsticks
red cabbage 150g, finely shredded

Method

Step 1

For the kofte, mix everything together with half the lemon juice and all the zest and some seasoning. Chill while you make the slaw.
Step 2

Mix the tahini and yogurt with the remaining lemon juice. Tip the beetroot, celeriac and cabbage into a bowl then pour over the dressing and season. Toss well so all the veg are coated.
Step 3

Form the kofte mix into 12 small ovals and grill on a foil-lined baking tray for 10 minutes, until cooked, turning halfway through. Serve with the slaw, hummus and green salad, if you like.